• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Cream Of Corn Chowder Recipe

  • 6servings
  • 45minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bag frozen corn OR 6 ears worth of freshly-boiled corn

  2. 4 tbl EarthBalance

  3. 1/2 red pepper

  4. 1/2 green pepper

  5. 1/2 poblano pepper

  6. 2 fresh jalapenos , minced

  7. 4 small white potatoes , diced medium-small (peels on for vitamin content!!)

  8. 1 red onion , chopped

  9. 10 cloves garlic , minced

  10. 2 ribs celery , diced

  11. 1 small calabaza squash or zucchini , triangled (halved, then sliced lengthwise into three triangle-shaped strips, then chopped)

  12. 4 small carrots , diced

  13. 6 cups vegetable or faux- chicken stock

  14. 1 cup cashew butter (or cheese a la this recipe - adding cashew cheese will lend a more sour-cream flavor - regular pureed cashews , just a sweet, nutty note)

  15. 1 1/2 tsp black pepper , freshly ground

  16. Dash agave

  17. To serve:

  18. 1 fresh tomato , diced fine

  19. Minced cilantro and scallion

  20. chipotle hot sauce , to taste

Instructions Jump to Ingredients ↑

  1. This site has other great recipes. Go check them out.

  2. Cut and pasted from: http://www.foodbuzz.com/blogs/3837052-incredible-creamy-corn-chowder.

  3. Melt your EB in a large soup pot. Add your onion, carrot, celery, peppers including jalapeno, and garlic. Saute over medium heat for 5-6 minutes, until onions are translucent.

  4. Add your squash and potatoes. Add your corn now, if using fresh - hold off till the end, if using frozen. Cook 4 minutes or so, until squash has softened just a bit.

  5. Add your stock and a little water if need to just reach the top of your veggies. Add pepper and agave. Cover and simmer 20 minutes, until potatoes are soft at center.

  6. Grab your blender. With a ladle, spoon off as much liquid as possible from the soup. No biggie if you get some veggies in there - you're going to puree some of them next! Add your cashew butter, making sure the total volume in your blender does not exceed your maximum line. Blend for 6-8 minutes, adding a teeny bit of water if needed, until the soup is super super smooth. Pour back into the pot.

  7. Now, ladle more of the soup back into your blender, paying careful attention to getting as many potatoes as possible (leave a few tho, yum!). Puree again until super smooth. Add the puree back to the pot. Taste for salt and adjust as needed.

  8. If you're using frozen corn, add it to the stew now, and heat until cooked through.

  9. Serve

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback